Cheese and Sausage Breakfast Casserole Reviews

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users rating4/4

This was so good that I wasn't able to even get a taste! By the time I got to have any, it was gone. I was given many compliments about how tasty it was.
Since our house only has skim milk, I added 3T. melted butter to make up for the lack of fat and added milk to it to equal the two cups. Must have been a good substitute - lol! Will be making this again, very shortly.

So easy and everyone really liked it! I did need to add 5 more eggs and 1 cup milk to make enough liquid. Even though I used regular white bread, it had a firm texture and was a little bit dry. It turned out beautifully however. I also added a little parsley and dill.

This is a fantastic recipe! It has been a Christmas morning staple for years. I double the recipe, add sautéed sweet onions and mushrooms to the sausage. I also use a sourdough bread from our local bakery. There is never any leftover even with 2 pans!

This is a great breakfast dish. We
have it every Christmas morning.
I've found the best way to pre-
prepare it is to put the bread,
sausage and cheese in the baking
dish and cover. Then combine all
the wet ingredients and store in a
pitcher. The next morning, simply
pour the wet
ingredients into the baking dish and
cook.

So easy and very good. The sausage and cheese you use will make a difference. For 4 of us, I 'sort of' halved the recipe from 8 servings = I used 3 slices of Oroweat White Whole Wheat bread, 1/2 package (4.8 ounces) Jimmy Dean fully cooked sausage links that I 'crumbled' in the food processor, reduced fat Mexican four cheese blend, 4 eggs, 6 ounces skim milk, 1 teaspoon of dry mustard and 1/2 teaspoon salt. I baked it in an 8x8 dish for 40 minutes. The result was perfectly done and very flavorful. You can certainly add other ingredients but this was good as is I did serve with chopped chives which I would add to the egg/milk mixture next time.